Banana Bread with Rice Flour (gluten free) A great way to use up some of those overripe bananas. Ingredients: WET INGREDIENTS 1/2 cup butter or vegetable oil such as canola oil 2/3 cups honey 1 1/2 cups ripe, mashed banana DRY INGREDIENTS 1 cup white rice flour 1 cup brown rice flour 1/4 cup tapioca flour 1/4 cup potato starch 1 Tbsp gluten free baking powder 1 tsp xanthan gum 1/2 tsp salt 1 Tbsp egg substitute Directions: Preheat oven to 350°F. Mix together the wet ingredients. In a separate bowl, combine all of the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Pour batter into 2 greased loaf pans. Place in the center of the oven and bake for about 40 minutes or until golden and cooked through (insert a toothpick in the center and if it comes up clean, it’s done).

Chicken Salad with Avocado (gluten free) The Avocado adds some sweetness to the chicken salad, and the lemon juice just enough acidity to brighten all the flavors. Ingredients: 2 cups chopped, cooked chicken meat 1 fresh avocado chopped 1 stalk celery, finely chopped 1/4 cup finely diced red onion 1 tsp lemon juice 1/4 cup GF mayonnaise 1-2 tsp dried tarragon (or 1-2 Tbsp fresh chopped tarragon) Salt and pepper to taste 2 cups of mixed salad greens Directions: Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, or place inside a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Peanut Butter Moo’d (not gluten free)   How about trying a peanut butter shake to start your day off or your kids day! It's packed with protein, plus you are using powdered milk and chocolate powder from your year's supply!   Ingredients: § 1/2 C. Water § 3/4 C. Dry Powdered Milk § 1/3 C. Chocolate Powder (like Nesquick or equivalent) § one banana cut into 1 inch slices § 2 spoonfuls of peanut butter § 2 C. Ice Method: Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun! Spice Rub (gluten free) Great for Ribs or Chicken Ingredients: 3 tbsp. curry powder 3 tbsp. ground cumin 2 tbsp. allspice 3 tbsp. paprika 2 tbsp. powdered ginger 1 tbsp. cayenne pepper 2 tbsp. salt 2 tbsp. freshly cracked black pepper Directions: Mix all the spices together well, rub this mixture over both sides of Pork ribs or chicken breast, cover, and refrigerate for 2 hours then cook on the barbeque or bake in the oven. Gluten-Free, Allergy-Friendly French Toast SERVES 2 This recipe duplicates the great taste of traditional French toast but without gluten, dairy and eggs. The optional mashed banana makes it a bit softer but the taste is divine! It takes very little time to make this dish and it can easily be adapted to serve more; just double or triple the recipe. Serve hot with organic maple syrup and fresh berries.   4 teaspoons chia seeds, salba seeds or flax meal 8 tablespoons water 4 tablespoons well-mashed ripe banana, optional 4 tablespoons coconut milk Dash of pure vanilla extract ¼ teaspoon ground cinnamon, more to taste 4 slices vegan, gluten-free bread 3-4 teaspoons vegan margarine or canola oil 1. In a small casserole dish, thoroughly whisk chia seeds with water and let mixture sit for 5 to 10 minutes to thicken. If you’re adding the banana, mash it really well with a fork and add to the chia mixture. Then add milk, vanilla and cinnamon. 2. Place bread in the mixture to soak, turning over once so that both sides are covered with mixture. 3. Heat a large skillet to medium-high and add margarine. When hot, transfer bread to the skillet and cook for about 3 to 4 minutes on each side. French toast will not brown like traditional French toast, but if you omit the banana, it will be crunchy like non-vegan French toast. (The addition of banana is delicious but it keeps the bread softer.) For a crunchier French toast, let bread cook longer on each side. WHOLE WHEAT CEREAL (not gluten free) 1. Put warm wheat kernels in your bowl. 2. Pour a little bit of honey on top and stir to coat. (This is the important step, if you wait to put the honey in after you’ve put in the milk the honey just swims around in the milk and you lose the wonderful taste of honey mixed with the wheat.) 3. Pour in milk (get brave and try some powdered milk). 4. Add in freeze dried strawberries or any other freeze dried fruit. STOVE TOP METHOD FOR COOKING WHEAT KERNELS (OR BERRIES) 1. Measure 1 cup and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged. 2. Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight. 3. Drain the water in the morning and rinse the wheat berries once more.   4. Add the 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy.